A reader sent in her recipe for a dish she described as fantastic. Try it and let me know.
- 120 gms finely chopped pecans
- 120 gms dry bread crumbs
- 8 skinless, boneless chicken breast halves
- 60 gms clarified butter, melted
- 60 gms Dijon mustard
- 60 gms dark brown sugar
- 2 ⅔ tablespoons bourbon whiskey
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 180 gms unsalted butter, chilled and cut into small cubes
- 120 sliced spring onions
Optional cream potato or long grain rice.
Step by Step Instructions
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
On a hot plate pour the sauce in the centre to cover the base. Place some cream potato or long grain rice on the base and place the chicken breasts on top.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Sprinkle with chopped spring onions.